A kind of processing method of purple sweet potato fermented red wine

A processing method and technology of purple sweet potato, applied in the field of red wine fermentation and purple sweet potato fermented red wine, can solve the problems of difficult quality, taste, aroma and taste, monotonous taste, too much unstable protein, etc., and achieve protein enhancement Stability, elegant aroma, good typical effect

Active Publication Date: 2020-08-04
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently commonly used pH regulators are organic or inorganic acids such as hydrochloric acid, citric acid, lactic acid, or malic acid. These acids are relatively simple, and the taste of the purple sweet potato wine prepared by fermentation is worse than that of natural organic acids.
In addition, the purple sweet potato fermented wine prepared by the existing fermentation technology has a dull taste, insufficient aroma, more unstable proteins, poor transparency and poor stability, and it is difficult to obtain the final quality of the wine (such as taste, aroma, and mouthfeel). ensure

Method used

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  • A kind of processing method of purple sweet potato fermented red wine
  • A kind of processing method of purple sweet potato fermented red wine
  • A kind of processing method of purple sweet potato fermented red wine

Examples

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Effect test

Embodiment 1

[0039] Embodiment 1 A kind of processing method of purple sweet potato fermented red wine

[0040] This embodiment is carried out according to the following sequence of steps:

[0041] (11) Pretreatment of raw materials

[0042] Select 100kg of fresh and mildew-free purple sweet potato, wash the silt after removing impurities, slice or dice, steam at normal pressure until fully cooked, gelatinize starch, add 400kg of warm water (the weight is 4 times the weight of the purple sweet potato) , mash and beat, mix well, get A1;

[0043] (12) Liquefaction

[0044] Add 5U / g high temperature resistant α-amylase to A1 to liquefy the starch in purple sweet potato at 90°C for 80min to obtain B1;

[0045] (13) Preparation of natural raspberry juice

[0046] Choose 100kg of fresh and ripe red raspberries, remove sediment, stems, sepals and rotten fruits, and crush them into natural raspberry juice to obtain C1;

[0047] (14) Saccharification

[0048] B1 was cooled to room temperature...

Embodiment 2～5

[0054] Examples 2-5 Processing method of purple sweet potato fermented red wine

[0055]Embodiments 2-5 are respectively a kind of processing method of purple sweet potato fermented red wine, each processing method is similar to embodiment 1, the purple sweet potato weight used in embodiment 2-5 is 100kg, embodiment 2-5 and implementation The only difference between Example 1 is that the relevant parameters in the processing process are different, as shown in the table below.

[0056]

[0057] The purple sweet potato red wine prepared in the above-mentioned examples 2 to 5 has purple or ruby ​​red luster, clarity, no sediment and suspended solids, and the fermented wine has the typical fruit aroma of purple sweet potato and raspberry, with elegant aroma and long duration. On the palate it is full-bodied, endowed and typical.

Embodiment 6

[0058] Example 6 The role of natural raspberry juice in the saccharification and fermentation process of purple sweet potato

[0059] Natural raspberry berries are rich in amino acids, vitamins, sugars, organic acids, mineral elements and other nutrients, among which the organic acids are mainly citric acid, L-malic acid, tartaric acid, oxalic acid, etc. In the process of saccharification and fermentation, natural trees are added. On the one hand, raspberry juice can adjust the pH value to make the saccharification and fermentation process go smoothly. The sugar content can be converted into alcohol, which can enrich the types of organic acids and increase the alcohol content appropriately. During the fermentation process, the purple sweet potato and raspberry juice work together, so that the purple sweet potato fermented wine not only has the typical fruit aroma of purple sweet potato and raspberry, but also It also has the advantages of harmonious and elegant aroma, long dur...

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Abstract

The invention discloses a processing method of purple sweet potato fermented red wine. The method comprises the steps of raw material pretreatment, liquefaction, saccharification, fermentation and raw wine treatment. The pH value in the saccharification and fermentation process is adjusted by a raspberry juice to make the saccharification and fermentation process smoothly carried out, and the added raspberry juice improves the aroma characteristics and the taste of the fermented wine, and has positive effects on the purple sweet potato fermented red wine; additionally, an oak product added in the fermentation process is beneficial to dissolve the tannin to remove the unstable protein, enhance the protein stability of the purple sweet potato fermented red wine and improve the structure sense, the skeleton sense and the level of the wine. The method is suitable for preparing the purple sweet potato fermented red wine.

Description

technical field [0001] The invention belongs to the field of wine making and relates to a red wine fermentation technology, in particular to a processing method of purple sweet potato fermented red wine. Background technique [0002] Compared with ordinary sweet potatoes, purple sweet potatoes are very rich in anthocyanin pigments, polysaccharides, vegetable proteins, vitamins, minerals and other nutrients. However, its post-harvest storage conditions are poor, and the deep processing of purple sweet potato can not only improve this disadvantage, but also broaden and meet the market demand. [0003] At present, fermenting purple sweet potato to brew red wine solves the problem of its own storage, and also increases the added value of purple sweet potato products. The existing purple sweet potato red wine is usually prepared through the steps of raw material processing, liquefaction, saccharification, fermentation, and post-processing. In the process of liquefaction and ferm...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/024
CPCC12G3/02
Inventor 李艳牟德华贺艳楠
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
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